Pan-Seared Pork Medallions with Sherry and Garlic Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender pork medallions pan-seared and finished with a rich sherry and garlic sauce, inspired by Spanish flavors. This Spanish recipe, ready in about 25 minutes, pairs pork tenderloin medallions, extra virgin olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 2 Spanish cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 8 oz pork tenderloin medallions and season both sides with 3/4 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp extra virgin olive oil in a skillet over medium-high heat.
  2. Step 2: Sear the pork medallions for 3 minutes per side until golden brown and cooked through (internal temperature 145°F). Remove pork and set aside on a plate.
  3. Step 3: Reduce heat to medium and add 3 minced garlic cloves to the skillet, sautéing for 30 seconds until fragrant.
  4. Step 4: Pour in 1/4 cup dry sherry and 1/2 cup chicken broth, scraping the bottom of the pan to deglaze and dissolve browned bits. Simmer for 3-4 minutes until sauce reduces slightly.
  5. Step 5: Stir in 1 tbsp unsalted butter and 1 tsp fresh thyme leaves until the sauce thickens and becomes glossy. Return pork medallions to the skillet to warm for 1 minute, then serve topped with the garlic-sherry sauce.

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